An entirely Piedmontese proposal that of Related group. With the“Aperitif in a jar”, the Turin-based group intends to renew the idea of the classic aperitif, orienting it towards a more sustainable future, in which reuse and no-waste are the foundations.
The gastronomic proposals will be served inside elegant glass jars, which customers can take home and reuse. Furthermore, the jars will be distinguished by intriguing cartoons, becoming unique collectibles thanks to the creativity of the barman and illustrator Peter Chiappero, aka "Alpac". In this way, the glass container will not only guarantee greater conservation of the raw materials (all strictly local, but will feed the zero-waste philosophy on which the Affini Group is based and which has strengthened in the Covid era.
Among the most interesting novelties to be savored on the menu i Green Plin. Born from an idea of the Group to pay homage to the typical plin of the Piedmontese culinary tradition, revisited in a green and vegetarian key, with a nettle and marjoram-based filling and pasta made with dehydrated spinach.
Davide Pinto and Michele Marzella of the Affini Group explain that "the concepts of sustainability, no-waste and reuse are the foundations on which to build an idea of aperitif and mixing projected towards the future: respecting the territory, the environment and the consumer ”.
Another protagonist of the renewed format will be the "Spritz Subalpini", with the use of some of the flagship liqueurs of the Turin brand Subalpine distilleries, home made preparations at the recently inaugurated Opificio Urbano in Chieri.
The proposals of “Subalpine Spritz” at the moment there are 4 (Nuvola, Wizard, ApeRegina and Valentino), but starting from July the large family of liqueurs and spritzes will expand with two new creations by Michele Marzella: the Susa Libre and Lady Nuvolari.
How does it work? The new charter of Subalpine Spritz it can be enjoyed accompanying the aperitif in a jar in an intriguing food pairing at the Group's three Turin premises: 100 Wines and Related, Affini San Salvario Rev.1 e Affini Porta Palazzo Riv.2.
Inside theUrban factory the first liqueurs of the Distillerie Subalpine brand like the historic one are produced Fernet, News (from which the Nuvola was born) and theAscari (from which the Valentino was born), two of Affini's flagship cocktails transformed into liqueurs for aperitifs, the aromatic Green Bees (main ingredient of the Queen Bee spritz) and the mysterious e intriguing Elixir Le Masche (basis for the Wizard), born in collaboration with the Turin starred restaurant Casa Vicina. Here are the 4 suggestions:
- Cloud: where Nuvolari liqueur meets beer. A drink that can surprise in taste depending on the type of beer chosen. A recipe designed for those who love slightly bitter tastes and for fans of the classic Italian aperitif. Ideal for a snack, to accompany platters of cheese and salami, excellent with pizza. Also recommended is the accompaniment with the "jar" of Affini based on pulled pork, apples and mezcal.
- Wizard: fruit of the meeting between the Elixir Le Masche and apple cider's Baladin Brewery with the addition of hay scent. A spritz for those who love floral aromas. Perfect for a light summer aperitif based on bruschetta and salad, but also as an accompaniment to a good vegetarian first course or a seasonal fruit salad. Suggested accompaniment with the "jar" of Affini based on Russian salad.
- Queen bee: from the encounter between the liquor Green Bees and fermented honey soda “meadlight” with the addition of citron syrup and drops of lime. Ideal for those who love citrus and aromatic, slightly pungent flavours. Recommended as an accompaniment to canapés, toast or sandwiches, to be savored with peanuts or chips. Its ideal accompaniment "jar" is creamed cod with caramelized onions.
- Valentine: the marriage between the liquor Ascari, the peach liqueur and the “Affino” liqueur. Designed for those who love fruity and aromatic flavours. We recommend pairing it with savory and decisive flavours, such as the carne salada which at Affini is served with goat robiola ice cream, a gastronomic gem from Agrigelateria San Pè di Poirino.
